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Try out a new dessert with this gluten free Banana Cake! Made with only the most delicious ingredients, this cake uses maple syrup, cream cheese, powdered sugar, and everything else that you love.
The most delicious banana cake recipe
No matter the time of year, creating a cake from scratch always feels festive. It just so happens that I’m putting this recipe together when it actually is a festive time of year!
If you’re looking to skip the traditional pecans and pumpkins of the holiday and go with a different flavored cake, try this delicious gluten free banana cake recipe!
This cake comes together with ingredients like almond flour, cinnamon, bananas (obviously!), eggs, coconut oil, and maple syrup. And for the frosting, we use a delicious, rich blend of cream cheese and powdered sugar. It’s the ultimate frosting, and one that you’re going to crave again and again!
Ingredients in this gluten free cake
This cake consists of the cake layer and the frosting layer. Each part has its own set of ingredients, with flavorings that overlap (cinnamon, vanilla, and salt). Together, the two layers create a rich, decadent cake that you’re going to love.
Banana Cake:
- Almond flour: The cake itself will begin with 2.5 cups of almond flour. Almond flour is a great, healthier alternative that will help this cake have a fluffy texture.
- Baking soda: To help the batter bake properly, include 1/2 tsp of baking soda.
- Cinnamon: For flavor, throw in 1 tsp of cinnamon!
- Salt: Adding salt does wonders for the taste. 1/4 tsp is perfect.
- Banana: Finally, the bananas! 1 large ripe banana will be plenty. It should amount to about 1/2 cup when mashed.
- Eggs: Eggs help the ingredients bind properly. You will need 2.
- Coconut oil: A baking oil is necessary, and I recommend coconut oil! You will 1/4 cup, melted.
- Maple syrup: For a delicious sweet flavor, throw in 1/3 cup of maple syrup.
- Vanilla: Lastly, add a splash of vanilla to round out the taste!
Cream Cheese Frosting:
- Cream cheese: We will kick off the frosting with Neufchatel or a reduced fat cream cheese. You will need 1 block (8 oz), softened.
- Powdered sugar: Next, include 1 cup of powdered sugar. If you only have granulated, you can powder it by blending it in a blender or food processor.
- Butter: Next, include 2 tbsp of softened butter.
- Almond milk: Almond milk will help to give the frosting the correct consistency. Use 2 tbsp.
- Vanilla: Add 1 tsp of vanilla for flavor.
- Cinnamon: Additionally, include 1/4 tsp of cinnamon.
- Salt: Finally, add a dash (1/4 tsp) of salt, and the frosting ingredients are complete!
Everything you’ll need to prepare this recipe
For this recipe you’ll need a number of baking tools including mixing bowls, stirring utensils, and measuring cups.
- Bundt pan
- Oil or nonstick spray
- Small mixing bowl
- Large mixing bowl
- Mashing tool or fork
- Whisk
- Hand mixer
- Spatula or knife for frosting the cake
For measuring, you will need the following sizes: 1/4 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make gluten free banana cake
Some people think that baking cakes is tricky, but this recipe proves otherwise! In truth, it’s a very easy dessert to whip together. Just mix the dry ingredients, then the wet, then combine and bake! After that, prepare the frosting by mixing everything together. Voila!
To begin, preheat the oven to 350F and grease a bundt pan.
In a small bowl, mix the almond flour, baking soda, cinnamon, and salt.
Then, mash the banana in a large bowl. Whisk in the eggs, coconut oil, maple syrup, and vanilla.
Add the dry ingredients to the wet and stir until well combined.
Finally, pour everything into the greased bundt pan and bake for 30 minutes.
Note: If using a different type of pan, adjust the baking time accordingly.
While the cake is baking, prepare the cream cheese frosting. Use a hand mixer to blend the cream cheese, powdered sugar, butter, almond milk, vanilla, cinnamon, and salt until creamy. Set in the fridge to chill for 30 minutes.
Frost the cake once it has fully cooled.
A healthier banana cake
I love using healthy ingredient swaps in my recipes, and for this cake I used some of my favorites!
- Almond flour: Almond flour is a great, nutrient-rich substitute for all-purpose flour. Plus, it tastes great and helps to make a rich, fluffy cake.
- Coconut oil: Rather than using vegetable or canola oil, coconut oil is the way to go. You can use a refined version if you don’t want a coconut flavor.
- Maple syrup: Finally, the sweetener is one of the easiest ways to go healthier! I like to use maple syrup rather than granulated sugar because it’s lower glycemic, all-natural, and extra delicious.
Recipe Tips
If planning to use a different type of pan or adding chocolate chips, here’s how!
Can I use a different type of pan?
Definitely! You can use any type of cake dish, whether a round, rectangular, or even bread size. Just be sure to keep an eye on the cake (without opening the oven door too often – use the light!) to ensure that it doesn’t over bake.
Can I add chocolate?
A little chocolate is always a good idea. If you’d like to add some, I suggest sprinkling chocolate chips on top or mixing them into the batter!
If you liked this recipe, you’ll want to try these!
Want to indulge in some more delicious banana treats? Try these! Each recipe is flavorful, unique, and satisfying. Try the s’mores bread first… it’s the best!
- S’mores Banana Bread
- Healthy Peanut Butter Banana Bread
- Peanut Butter Banana Baked Oatmeal Cups
- Strawberry Banana Overnight Oats
Banana Cake {Gluten Free}
Try out a new dessert with this gluten free Banana Cake! Made with only the most delicious ingredients, this cake uses maple syrup, cream cheese, powdered sugar, and everything else that you love.
Ingredients
Banana Cake
- 2 1/2 cups almond flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 large ripe banana, mashed (about 1/2 cup mashed)
- 2 eggs
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- splash vanilla
Cream Cheese Frosting:
- 1 (8oz) blocks Neufchatel or reduced fat cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp butter, softened
- 2 tbsp almond milk
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350 and grease bundt pan. If using another pan, you will need to adjust baking time. A regular bread pan will require longer baking. Use toothpick test to see when finished.
- In a small bowl, mix together almond flour, baking soda, cinnamon, and salt.
- In a large bowl, mash banana. Whisk in two eggs, coconut oil, maple syrup and vanilla.
- Add dry ingredients to wet and stir until combined. Pour into greased bundt pan and bake for 30 minutes or until toothpick inserted in middle comes out clean.
- While baking, prepare cream cheese frosting. Using a hand mixer, blend together cream cheese, powdered sugar, butter, almond milk, vanilla, cinnamon, and salt until creamy. Chill in fridge for 30 minutes.
- Frost cake once it has fully cooled.
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Rachel says
I’ve made this twice in two weeks because I can never have it not ready in my fridge again.
I also made in a regular 8×8 pan. It comes out clean with a toothpick after just 20 minutes and is perfectly moist!
Erin says
Hi Rachel, so happy it is a staple in your home!! 🙂
Kelly says
Good bones to this recipe. I used an 8” round cake pan because the batter was so thick I was concerned about how it would do in a Bundt. Make sure you use super ripe bananas. I thought mine was-my bad. Maybe add a bit more coconut oil and vanilla for texture and flavore. Also halved the icing and cut the powdered sugar to 1/4c. Tasted delicious . Thanks for sharing!
★★★★
Erin says
Hi Kelly, I am so glad you enjoyed it!
Judy says
Wow this was amazing! Dangerously good. Will definitely be making it again.
★★★★★
Erin says
Hi Judy, so glad you loved it!!
Kristina W says
So moist and tasty! Easy prep and cooked nicely. Love the look of a cake from a Bundt. The frosting is soooo tasty! Big hit with the fam.
★★★★★
Erin says
Hi Kristina, so glad you and your family liked the cake!!
Eryn Johnstone says
This is so easy to make and came out moist and so full of flavor. The cream cheese frosting pairs perfectly. Will definitely make again!
★★★★★
Erin says
Hi Eryn, I am so glad you loved it!
Mae says
Oh my gosh! I want to eat this every night! Soooo good!
★★★★★
Erin says
Hi Mae, so happy you like it!!
Sam says
Very tasty and easy to make!
★★★★★
Erin says
Hi Sam, so glad you loved it!
Meg G says
I just made this afternoon. So So good!!! Thank you! Your recipes are so fun and I am always finding something new to try!
★★★★★
Erin says
Hi Meg, I am so happy you enjoyed it!
Stephanie Galla says
PERFECT!
Made without the icing because I wanted a lighter version and it was incredible. Also had to sub for olive oil and it was still great.
5/5!
★★★★★
Erin says
Hi Stephanie, I am so happy you enjoyed it and made it your own!
Pamela says
So. Freaking. Good. Embarrassed to say 3 of us finished it in one night!
★★★★★
Erin says
Hi Pamela, so glad you loved it! Sounds like you need to bake another!!
Lori says
Hi Aaron… I just made your banana bread and it is absolutely delicious. I let the better sit for 15 minutes while the oven warmed. I find with almond flour needs to rest like this to absorb the liquid. Don’t be discouraged if people give you low ratings on a recipe when they don’t follow the recipe! Carry-on !!
★★★★★
Erin says
Hi Lori, I am so happy you enjoyed it and thanks for your kind words!!
Gabbi says
Made this last night and it was so good! I had to cook mine for like 40 mins and it turned out perfect. The frosting was a great touch and I threw a little vanilla bean paste in it as well. My parents loved it too
★★★★★
Erin says
Hi Gabbi, I am so happy you and your parents enjoyed it!!
Kendall says
This is amazing!!!!!!!!!!
★★★★★
Erin says
Hi Kendall, so happy you loved it!
Abby says
So yummy! It was so moist and light! I made it in a 9×9 pan since I didn’t have a Bundt pan and it took about 16 minutes in my gas oven 😊
★★★★★
Erin says
Hi Abby, thanks for sharing and so happy you enjoyed it!!
Patricia says
Erin’s recipes never disappoint!!
★★★★★
Erin says
Hi Patricia, thank you so much!!
Bree says
My favorite person ever ERIN! This recipe is the best ever! So moist, so fluffy, and perfect for anything! You and anyone who tastes it will LOVE it! 🥰
★★★★★
Erin says
Hi Bree, thank you!! So happy you loved it!
Hailey says
adding this to my MUST BAKE list
★★★★★
Erin says
Hi Hailey, let me know how it comes out for you!!
Gaby Munoz says
5 ⭐️ from me because this was amazing, moist, and so easy!! Shared this recipe with about 10 people already and can’t wait to have another bite tomorrow!!!
★★★★★
Erin says
Hi Gaby, thanks for your kind words and thanks for sharing it!
Sam says
Are your calories and macros correct? I plugged the exact ingredients into MFP and it’s way off for the fats. I can’t see how much of a difference it would be based on a brand of almond flour or coconut oil.
Erin says
Yes, we use Nutrifox, but feel free to use whatever platform you’re most comfortable with.
Stacia says
I had the same issue so there maybe be a glitch with the nutrifox app. If you add up the macros you posted it only comes out to 216 calories, not 279, so I do think the fat is off. I just made the recipe though and it’s delicious!
★★★★★
Erin says
Hi Stacia, thanks for letting me know and so glad you enjoyed it!!
Lauren says
Wow! This looks amazing! So moist!
★★★★★
Erin says
Hi Lauren, thank you so much!!
Beth says
Would it be possible to use another kind of pan for this? I don’t have a bundt pan! Thanks 🙂
Erin says
Hi Beth, yes of course. I haven’t tried it with a different pan, so you’ll just have to keep an eye on it to judge the baking time. Let me know how it comes out!